There’s no question that steaks — rib eye, New York Strip and fillet, are popular choices for grilling but nothing beats the rich, beefy flavor of a grilled tri tip roast.
The tri tip roast is comes from the bottom of the sirloin. This muscle gets more exercise by the cow than areas from the loin. This means the meat won’t be quite as tender as the major steaks but with a brief marinade and grilled to still pink medium it’s the favorite of many serious carnivores. Because it’s well marbled, it will always be juicy.
Trim excess fat from the roast leaving ¼ inch of fat where possible. Place the meat on a large platter large enough to hold the meat and rub all over with the remaining ingredients. Let sit at room temperature for 1 hour (or 2-3 hours refrigerated).
Grill over medium-high heat until internal temperature taken with a meat thermometer is 120-130 for rare or 135 degrees for medium. The meat will continue to cook and rise another 5-10 degrees while resting.
Let rest uncovered for 15-20 minutes and slice across the grain.